Taste of the Wild: The ultimate fish gyros

INGREDIENTS

FOR THE FISH

2 lb firm white fish (like crappie, walleye, or pike)

½ medium red onion

2 tablespoons olive oil

1 tablespoon lemon juice

2 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon cumin

1 teaspoon dried marjoram

1 teaspoon smoked paprika

1 teaspoon dried rosemary

1 teaspoon dried thyme

2 teaspoons salt

¼ teaspoon black pepper

½ cup mayonnaise

¾ cup Panko breadcrumbs

FOR THE GREEK YOGURT PITAS

2 cups self-rising flour

½ teaspoon salt

1 cup Greek yogurt

2 tablespoons olive oil

FOR THE TZATZIKI SAUCE

1½ cups Greek yogurt

½ cucumber, grated and squeezed to remove excess water

2 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon lemon juice

¼ cup chopped fresh dill

Salt and pepper to taste

FOR FINAL ASSEMBLY

Sliced tomatoes, cucumber, red onions, shredded lettuce, feta cheese, lemon wedges

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DIRECTIONS

PREPARE THE FISH

1. In a small bowl, mix olive oil, lemon juice, and all dried herbs and spices.

2. Cut fish and onion into 1-2 inch chunks and add to a food processor with spice mixture. Blend until fish becomes a tacky consistency. (Do this in multiple batches to not overload food processor.)

3. Place fish mixture into a large bowl. Mix in mayo and panko breadcrumbs until fully combined. Scoop into a gallon Ziploc bag.

Form into a 1- inch thick loaf and seal, squeezing out as much air as possible.

4. Cook by heating a sous vide bath to 180 degrees and placing fish loaf in for 20 minutes. (Instead of sous vide, you can bring a large pot of water to a boil, reduce heat and maintain temperature between 180 and 200 degrees for 20 minutes while fish cooks.)

5. Once cooked, remove from bag and slice into 1⁄8” thick strips. Brown the fish strips 2 minutes per side in an oiled skillet over medium high heat.

MAKE THE GREEK YOGURT PITAS

1. In a large mixing bowl, combine the flour and salt.

2. Add the Greek yogurt and olive oil to the dry ingredients. Mix until a dough forms.

3. Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic.

4. Divide the dough into 6 equal balls.

Roll out each ball into a flat circle, about 1⁄4-inch thick.

5. Heat a dry skillet over medium heat.

Cook each pita for 2-3 minutes on each side until golden brown and slightly puffed.

6. Wrap the cooked pitas in a clean kitchen towel to keep them soft and warm.

MAKE THE TZATZIKI SAUCE

1. In a medium bowl, combine the Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, and fresh dill.

2. Mix well and season with salt and pepper to taste.

3. Refrigerate for at least 30 minutes to allow the flavors to develop.

ASSEMBLE THE FISH GYROS

1. Take a warm pita and spread a generous spoonful of tzatziki over it.

2. Generously add fish strips.

3. Top with sliced tomatoes, cucumber, red onions, shredded lettuce, and crumbled feta cheese if desired.

4. Drizzle with extra tzatziki and serve with a lemon wedge and extra fresh dill.

Recipe and photo by Ryan Pinkalla

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ABOUT THE CONTRIBUTOR

Ryan Pinkalla is a social media personality from “The Crappie Chronicles,” “Past the Barb podcast,” and host of “The Meat Season” on YouTube.

As a self-taught home cook, specializing in fish and wild game recipes and author of the cookbook “The Frozen Kitchen,” he has grown a following by creating approachable recipes using wild ingredients and showcasing his hunting and fishing adventures on social media.

Follow him on Instagram, Facebook and YouTube.

Follow us on Facebook at facebook.com/OutdoorNewsTasteOfTheWild

Find more game and fish recipes at outdoornews.com/cooking